Baked eggs with spinach and curry – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 570, total fats 23 g., saturated fats g., proteins 23 g., carbohydrates 71 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Photo of the dish: РайанDausch Time: 35 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 large eggs
- 1 tbsp. l (15 gr.) Butter
- 2 large tomatoes (about 450 gr.), Chopped
- 1/2 tbsp. red lentils (pre-rinse)
- 450 gr tikka masala sauce (see ready-made curry sauce)
- 300 gr young spinach
- 1/4 Art. fat cream
- 2 naan cakes
Recipes with similar ingredients: eggs, lentils, spinach, tomatoes, curry, naan tortillas, cream
Recipe preparation:
- Preheat the oven to 180 ° C. Over medium heat melt the butter in a large pan, suitable for use in the oven. Add tomatoes and fry until soft, from 2 up to 3 minutes Add lentils, sauce, 1/2 tbsp. water and 1/4 tsp salts; mix well. Bring to a boil and simmer, periodically stirring until the lentils are soft (about 8 minutes). Little by little add spinach while stirring.
- Reduce the heat to medium. Make 4 indentations in the resulting mixture of lentils and break the egg into each; on top of eggs add a spoonful of fat cream. Keep cooking until until the proteins begin to harden for 3 to 4 minutes.
- Place the pan in the oven and bake for about 10 minutes, until egg whites will not finally cook, but the yolks will still liquid. The eggs will continue to cook after you remove the dish from the oven. Leave for 5 minutes. Wrap the cakes in foil and preheat in the oven for about 5 minutes. Serve and Serve serve with eggs.
